Olive Tapenade Histamine Information

Olive tapenade, a savory spread made primarily from olives, can impact histamine levels depending on its specific ingredients and preparation process. While olives themselves are not classified as high histamine foods, certain ingredients often included in tapenade formulations fit into that category. For instance, the inclusion of vinegar in some recipes would significantly increase the histamine contribution, as vinegar is a well-documented high histamine food [1]. Also, some tapenades may incorporate ingredients like tomatoes or red wine, both of which are high in histamine [1]. It's not only high-histamine foods to consider but also histamine liberators or foods that can induce the body to release more histamine. Ingredients such as citrus fruits often find their way into tapenade recipes and are known histamine liberators [1]. Still, some tapenades may include ingredients that discourage or slow histamine production, called histamine blockers. Olive oil, a frequent ingredient in tapenade, might play a dual role here. While not proven, there is some suggestion it may potentially inhibit the action of the enzyme involved in histamine release [2]. However, it's crucial to note that due to variations in handling, storage, and preparation, even olives themselves can contain differing histamine levels [3]. Depending on these factors, some olives, particularly those that have been stored for longer periods, could contribute to higher histamine content. To conclude, olive tapenade may have an impact on your histamine levels, which could be higher, especially if it is prepared with vinegar, tomatoes, or red wine, and might also prompt further release of histamine if it includes certain trigger foods like citrus fruit. This product, however, hasn't been specifically studied for its histamine content, and further research is necessary for definitive conclusions. References [1] - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [2] - Sharma, P., Raghavan, S. A., & Saini, R. (2019). Olive oil: a remedy for alleviating allergic asthma symptoms. Journal of asthma, 56(10), 1141-1142. [3] - Yvon, M., Thirouin, S., Rijnen, L., Fromentier, D., & Gripon, J. C. (1997). An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds. Applied and Environmental microbiology, 63(2), 414-419.